This is a delicious, easy pan-fried dish that uses up left-over veggies in your store cupboard. It is also extremely healthy and great for brunch, lunch or dinner.

  • LEVEL: Easy
  • Prep: 30 Mins
  • Cook: 1.5 Hours
  • SERVES: 4
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan

Ingredients 

2 sweet potatoes
3 tbsp. olive oil
3 cloves garlic, chopped
1 onion, diced
1 yellow pepper, diced
100g beansprouts
4 cups baby spinach
1 tbsp. lemon juice
4 eggs
1 avocado, sliced, to serve
8 fresh basil leaves, torn or chopped, to serve

Method

  1.  Preheat the oven to 400 degrees F.
  2. Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Once cooled cut into 1-inch cubes; set aside.
  3. In a large pan, heat 2 tbsp. olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and bean sprouts and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach and the lemon juice.
  4. In a different pan heat 1 tbsp. olive oil over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and serve with sliced avocado.